Beef Short Ribs Braised in Red Wine
It doesn’t get any better than extra succulent and tenderly braised short ribs that fall off the bone. Slow cooked to perfection with bold flavors; served best on a bed of creamy mashed potatoes!
Ingredients
- 3 lbs beef short ribs english-cut
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large shallot finely chopped
- 3 celery hearts finely chopped
- 4 garlic cloves minced
- 6 sprigs fresh thyme
- 1 teaspoon fresh ginger grated
- 1 1/2 cups dry red wine such Merlot or Cabernet Sauvignon
- 3 tablespoons packed brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon Jamaican allspice
- 2 1/2 cups high-quality beef broth
- 4 bay leaves
Instructions
- Generously season short ribs with salt/pepper all over and then place them onto a plate and put short ribs in the refrigerator for at least 1 hour. This process allows the meat to marinate.
- heat oil over medium-high heat. Sear short ribs on all sides until a nicely browned crust appears, about 3-5 minutes on all sides. Depending on the size of your ribs, you may need to do this in batches. Once all ribs have browned, transfer them to slow cooker.
- Add butter into pot and once butter has melted; add in shallot, celery, garlic, thyme, ginger, and let sauté until mixture becomes fragrant, about 5-6 minutes, while stirring constantly.
- Deglaze the pot by adding in red wine, scraping up any bits on the bottom of pot with a wooden spoon. Add in brown sugar and allow mixture to come up to a simmer, about 4-5 minutes.
- Add in smoked paprika, chipotle powder, and allspice. Continue stirring to fully incorporate.
- Sauce in slow cooker along with beef broth, bay leaves. Be sure that short ribs are fully covered under liquid.
- Let short ribs continue braising in slow cooker for 6-8 hours or until meat is extra tender and falling off the bone. Discard bay leaves and thyme sprigs.